Labskaus

Preparation

1. 01

   Boiling

   Peel and quarter the potatoes, then cook in salted water for about 20–25 minutes until tender. Reserve some of the cooking water.

2. 02

   Mashing

   Drain the potatoes and mash them with butter and nutmeg to a coarse mash. Add a little of the cooking water if needed to keep the mash smooth. Season with salt and pepper.

3. 03

   Searing

   Heat oil in a large frying pan. Sweat the onions over a medium heat until translucent, then add the corned beef dice and fry, stirring, for 5–7 minutes.

4. 04

   Warming

   Fold the beetroot dice and gherkin dice into the corned beef mixture and warm through briefly. Remove from the heat.

5. 05

   Frying

   In a separate frying pan, fry the eggs in a little oil until the whites are set and the yolks are still runny.

6. 06

   Plating

   Divide the mashed potato between four plates. Spoon the corned beef and beetroot mixture on top. Arrange the matjes pieces and one fried egg on each plate. Sprinkle with pepper and serve immediately.